Hot Tables

Cruise

Cruise, which sits atop Hotel VIC, the newly opened luxury hotel on the North Point waterfront, offers a spectacular rooftop dining experience with expansive harbour views, a wide choice of cocktails and wines, and a continental menu prepared by a team of talented chefs.

The restaurant is spacious and airy, decorated, as its name suggests, on the theme on a luxury cruise liner. The interior décor, which is dominated by a large skylight, is contemporary and elegant. Full-length windows lining the walls allow unimpeded views of the harbour. At 23 floors up, the restaurant offers an intimate and life-size feel of the magnificent harbour and, from its location in North Point, an interesting vantage point from which to view it. The terrace, elegantly arranged with comfortable couches, is perfect for after-work drinks or evening cocktails.

Our dinner started with Seafood on Ice ($568 for 2 persons) – an impressive platter that includes fresh whole Boston lobster, Alaskan King Crab legs, abalone, New Zealand clams, mussels, wild-caught prawns, scallops and French oysters; and if that sounds a lot, it is. A couple of delightful citrus cocktails – Red Lady and Vic’s Secret – got our evening rolling very pleasantly. Italian Burrata Cheese & Heirloom Tomato ($188) – soft, textured cheese and fresh tomatoes nicely seasoned, and a real fusion-delight, Smoked Kagoshima Sirloin with Fresh Wasabi & Soya Powder, Cabbage Salad ($460) were next. The marbled sirloin was cut into large cubes and lightly smoked, which adds a subtle texture to the tender beef. The wasabi and soya help to bring out the meat flavour with just the right amount of seasoning.

Duck Consommé with Foie Gras & Truffle Custard ($150) came next, served on a stylish modern glass teapot on the table. It’s a nice change of pace for the palate.

We also had a trio of skewers from the Tapas Bar: Australia Wagyu Chuck Roll Skewer with Ponzu Sauce ($168), Spanish Chorizo Skewer with Smoked Capsicum ($138) and Braised Octopus Skewer with Jalapeno ($128) – great snacks that go well with cocktails or a nice glass of chilled bubbly or wine.

For entrees, we had Baked Alaskan Black Cod Fish Fillet (en Papillote) and New Zealand Clams with Forest Mushroom and Kalamata in Noilly Prat Wine ($220), and US 1855 Black Angus Rib Eye Prime 250g ($388) with Green Apple & Cucumber Salad, Green Asparagus, and Fresh French Fries as side dishes. The cod is tender and melting to the bite, as expected; we rather liked the dry vermouth flavouring. The steak is generously portioned, with the confit shallot and red wine jus nicely bringing out the texture and flavour of the meat.

For desserts, we stuck to the tried-and-true Tiramisu with Expresso Ice Cream ($109) that we shared. It gave us enough of a sugar rush and was a fitting way to end the lovely dinner.